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| Cucumber Relish | ||
Makes 6 servings |
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| © Culinary Institute of America | ||
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| Ingredients | Amounts | |
European cucumber, diced or thinly sliced |
1 cup | |
| Diced Tomato (after peeling and seeding) | 3/4 cup | |
| Diced Red Onion, diced or cut into thin strips | 1/3 cup | |
| Chopped Cilantro | 2 tablespoons | |
| Minced Jalapeño | 2 teaspoons | |
| Rice Wine Vinegar | 1 tablespoon | |
| Olive Oil | 1 teaspoon | |
| Salt and freshly ground pepper | to taste | |
| Method | ||
Combine the ingredients in a bowl and toss until evenly combined. Serve at room temperature or chilled. |
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